Red Velvet Cheesecake Balls (Printable)

Rich red velvet cake meets creamy cheesecake filling, all enrobed in white chocolate for the ultimate bite-sized treat.

# What You Need:

→ Red Velvet Cake Base

01 - 10.5 oz red velvet cake, homemade or store-bought

→ Cheesecake Filling

02 - 5.3 oz cream cheese, softened
03 - 1.4 oz powdered sugar
04 - 1 tsp vanilla extract

→ Chocolate Coating

05 - 8.8 oz white chocolate, chopped or chips
06 - Red gel food coloring, for drizzling or tinting (optional)
07 - Sprinkles or red velvet cake crumbs, for garnish (optional)

# Steps:

01 - Crumble the red velvet cake into fine crumbs using your hands or a food processor and transfer to a large mixing bowl.
02 - In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract using an electric mixer or whisk until smooth and creamy.
03 - Add the cheesecake mixture to the cake crumbs and mix thoroughly until a dense, homogeneous dough forms.
04 - Scoop out approximately 1 tablespoon of the mixture and roll into a smooth ball. Repeat with the remaining dough.
05 - Place the shaped balls on a parchment-lined baking tray and chill in the freezer for 30 minutes until firm.
06 - While the balls chill, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth.
07 - Using a fork or dipping tool, dip each chilled ball into the melted white chocolate, allowing any excess to drip off before placing back on the tray.
08 - Decorate the coated balls with sprinkles, red velvet cake crumbs, or a drizzle of colored chocolate if desired.
09 - Refrigerate until the chocolate shell is fully set, about 15 minutes. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No baking required, just melting, mixing, and dipping, which makes you feel like a confectionery genius with almost zero effort.
  • They look wildly impressive on a dessert table but come together in your own kitchen with everyday tools.
02 -
  • If the dough feels too wet to roll, add a few extra cake crumbs or chill it for ten minutes before shaping.
  • Humidity is the enemy of melted chocolate, if your kitchen is warm, work in small batches and keep the balls chilled between dips.
03 -
  • Save a small handful of cake crumbs before mixing the dough so you have a matching garnish that looks intentional and professional.
  • A toothpick dipped in red food coloring and swirled through leftover white chocolate creates an elegant marble drizzle with almost no extra effort.

Go Back